Kenya is renowned globally for its high-quality Arabica coffee beans, which are prized for their unique flavor profile, bright acidity, and complex aroma. The country’s ideal climatic conditions, fertile soils, and skilled farmers contribute to producing some of the world’s finest coffee. Coffee cultivation in Kenya traces its origins back to the late 19th century, introduced by British colonial settlers. Over the years, the industry has evolved, with smallholder farmers playing a pivotal role in shaping Kenya’s coffee landscape. Today, Kenya boasts a thriving coffee sector, with millions of small-scale farmers cultivating coffee on slopes of Mount Kenya, the Aberdares, and the Rift Valley.

This is an important foreign exchange earner, contributing to the country’s economic growth. The production is mainly done by estates and cooperative societies. These societies aggregate the produce and bring the farm inputs close to the farmers. The main varieties grown are Ruiru 11, SL, K7 and Batian. Moreover, Kenyan coffee has elevated the country’s international reputation, positioning it as a leading coffee-producing nation.